Keto Pie Crust

Name: Keto Pie Crust
Prep time: 10 min
Total time: 5 h 10 min
Yield: 8 serving(s)
Ingredients: 1 1/2 c. shredded mozzarella cheese; 1 c. blanched finely ground almond flour; 1 large egg, beaten; 1 1/2 tsp. Swerve granular

By Laura RegePublished: Nov 22, 2021

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Parker Feierbach

Yields:

8 serving(s)

Prep Time:

10 mins

Total Time:

5 hrs 10 mins

Cal/Serv:

155

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By now, you probably get it. Mozzarella cheese is a key keto pastry ingredient. (Don't believe us? Try our keto cinnamon rolls.) Embrace the weirdness, friends. Your pies, including this year's keto pumpkin pie, will thank you. This recipe makes two discs for single-crust pies or one disc for a perfect lattice-topped pie.

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Ingredients

1 1/2 cups
shredded mozzarella cheese
1 cup
blanched finely ground almond flour
1
large egg, beaten
1 1/2 tsp.
Swerve granular

Directions

1. Step 1Place mozzarella in a medium microwave-safe bowl. Microwave until mozzarella is melted, about 1 minute. Add almond flour, egg, and sweetener to bowl. Stir with a wooden spoon. Once dough starts to come together, knead dough with hands until fully combined, about 1 minute.
2. Step 2Dough is ready to use right away; do not rest. Dust surface with flour when rolling out. Make 2 discs for double-crusted pies and 1 disc is perfect for a single-crust pie. Refrigerate for at least 5 hours or overnight.